Another version of grown-up blancmange, this one based on a Nigella Lawson recipe. In a large bowl, mix 75 g caster sugar, 1.5 Tbs cornflour and 40 g cocoa powder,
then add 3 Tbs hot water and whisk to a paste. Beat in 3 egg yolks, one at a time. Warm 300 ml whole milk with 150 ml double cream, and whisk this into the eggs,
together with 1 tsp vanilla extract. Pour into a saucepan and cook slowly over a low heat until thickened. Take off the heat and stir in 100 g chopped dark chocolate,
until melted, smooth and glossy. Spoon into glass dishes, cover the surface with cling film to stop a skin forming and chill in the refrigerator for a couple of hours.
To serve, bring to room temperature, top with lightly whipped cream mixed with fruit such as blueberries. This makes 6 servings.